SAVORY HONEY BRAID

1 1/2 teaspoons dried thyme, divided
1 (16 oz.) package hot roll mix
1/2 cup sun-dried tomatoes
warm water
1 cup chopped onion
1 clove garlic, minced
1 tablespoon olive oil
1/2 cup walnuts, chopped
4 tablespoons honey, divided use
1 tablespoon cider vinegar
1 tablespoon flour
1/2 teaspoon salt
pepper, to taste
1 tablespoon water (for topping)

TO PREPARE THE DOUGH:
Add 1 teaspoon thyme to hot roll mix; prepare dough according to package directions. Cover kneaded dough with bowl and let rest 5 minutes.

TO MAKE THE FILLING:
Cover sun-dried tomatoes with warm water; let stand 10 to 15 minutes and drain. Dice into 1/2-inch pieces.*

Saute onion and garlic in oil until onion softens. Add diced tomatoes, walnuts, 2 tablespoons honey, vinegar, flour, remaining thyme, salt and pepper; mix well.

TO SHAPE AND BAKE THE BRAID:
Roll dough to 14x12-inch rectangle on floured board; transfer to greased baking sheet. Make cuts 2 1/2 inch cuts at 1 1/2 inch intervals along both sides of dough. Spread filling down center of dough. Crisscross strips from each side, carefully enclosing filling.

Bake at 350 degrees F. 25 to 30 minutes or until browned.

Combine remaining honey and 1 tablespoon water; mix well. Brush top of braid with honey mixture before cooling.

*If sun-dried tomatoes are pliable, do not soak in warm water. For ease of cutting, use kitchen shears or serrated knife.

Servings: 14
Source: National Honey Board